Eating Tex-Mex food is an absolute favorite in my family, and I am sure it goes for most families. There’s a huge variety of ingredients and toppings, and you can pick whatever you like and skip what you don’t like. But what is the quintessential condiment that you cannot miss in your Tex-Mex dinner? Salsa, of course. This is my amazingly easy homemade salsa recipe.
I created this salsa for my recipe for Texmex tacos, which you can find here. It’s a dual recipe for a Mexican street food taco and a Tex-Mex taco. Which one is better?
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Salsa? What is it, really?
Well, salsa is the Spanish word for sauce, and that’s what salsa is. There are many different cold sauces in Mexican cuisine:
- Salsa Fresca, or Pico de Gallo, is a fresh salsa made with tomatoes and hot peppers. It’s a variation of this kind of sauce that I’ve created in this recipe.
- Salsa Verde is made with cooked tomatillos and served as a dip or sauce.
- Chiltomate is commonly used as a base sauce, and it’s made with tomatoes and chilies.
- Salsa Roja is used as a condiment in Mexican and Tex-Mex cuisines; it commonly includes cooked tomatoes, chili peppers, onion, garlic, and fresh coriander (cilantro).
- Salsa Cruda, “raw sauce”, is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro.
The conclusion of this homemade salsa recipe
So this salsa is so flavorful it should be illegal. The ripe tomatoes’ umami, the zing of the lime and the onions, the warmth of the chili, the powerful flavor of the coriander, and the cumin and garlic just bring it over the top.
The sauce is super well-balanced and is spicy enough to be interesting but not so spicy that people that can’t eat that will be offended. It’s a marvel of food.
I love it and put it on top of almost everything. You should too.
Please share this recipe for homemade salsa on social media
This is my recipe for homemade salsa. If you like the recipe, please consider sharing it with like-minded food lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
- 500 g plum tomatoes
- 400 g diced tomatoes canned
- 2 spring onions, roughly chopped
- 50 g red onion about ½ medium in wedges
- fresh coriander/cilantro leaves a good handful
- lime juice 1 lime
- 1 jalapeno pepper finely chopped, optional
- 1 tsp chili powder optional
- 1 tsp granulated sugar
- 1 tsp ground cumin
- 2 cloves garlic
- Put all the ingredients in the bowl of your food processor.
- You can easily add more kick by adding more fresh chilies or chili powder. Think of your audience when you make this. I go for a bit spicy, but nothing crazy.
- Pulse until you have the desired consistency.
- Season to taste with salt and pepper.
- Keep refrigerated while not using. It stays good for at least a week.